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From Slice

Daily Slice: The Margherita at Grand Cafe, San Francisco

They're conserving the wood.

Raoul Duke at 12:39AM on 01/03/12

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

In the basement of my step mothers house in South Chicago the old hats had their own mini butcher shop, prep kitchen and cooking space. It was all about listening to them talk about the old country, cook up a little gravy, slice up some aged meat, play a little and sing off key. The wine was homemade but, still served it's purpose. A meal to match the love, fun and honest food.

Raoul Duke at 11:20PM on 10/14/11

From Recipes

Cook the Book: Nancy Silverton's Pizza Dough 

Am I the only one who thinks a cookbook from the likes of Nancy Silverton should include recipes for those of us lucky to have a wfo? Maybe we're a small segment of the market place but would love to replicate the true Mozza dough.

Raoul Duke at 11:14PM on 10/14/11

From Slice

Ed's Cosmic Pizza Blab: Sauce

If I'm using fresh blanched tomato or fresh frozen from the garden, or canned, I drain them in a strainer and mash them a bit. If gives me the consistency I like for my wfo. The bigger picture, all the juice is retained and with a little horseradish, Worchester sauce, lemon, s&p makes for a helluva Bloody Mary.

Raoul Duke at 3:48PM on 09/22/11

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Recent Polls

From Slice

Raoul Duke answered "Fresh" to Do you prefer canned or fresh mushrooms on your pizza?

Poll posted by Adam Kuban, August 30, 2010 at 8:50 AM

From Slice

Raoul Duke answered "Yes! " to Do you make pizza at home?

Poll posted by Adam Kuban, March 22, 2010 at 8:00 AM

From Slice

Raoul Duke answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

Poll posted by Adam Kuban, March 8, 2010 at 8:15 AM

From Slice

Raoul Duke answered "Precooked" to Your Pizza Sauce Preference: Precooked or Uncooked?

Poll posted by Adam Kuban, February 15, 2010 at 6:00 AM

Recent Quizzes

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See more polls and quizzes by Raoul Duke »

Recent Comments

From Slice

Daily Slice: The Margherita at Grand Cafe, San Francisco

They're conserving the wood.

Raoul Duke at 12:39AM on 01/03/12

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

In the basement of my step mothers house in South Chicago the old hats had their own mini butcher shop, prep kitchen and cooking space. It was all about listening to them talk about the old country, cook up a little gravy, slice up some aged meat, play a little and sing off key. The wine was homemade but, still served it's purpose. A meal to match the love, fun and honest food.

Raoul Duke at 11:20PM on 10/14/11

From Recipes

Cook the Book: Nancy Silverton's Pizza Dough 

Am I the only one who thinks a cookbook from the likes of Nancy Silverton should include recipes for those of us lucky to have a wfo? Maybe we're a small segment of the market place but would love to replicate the true Mozza dough.

Raoul Duke at 11:14PM on 10/14/11

From Slice

Ed's Cosmic Pizza Blab: Sauce

If I'm using fresh blanched tomato or fresh frozen from the garden, or canned, I drain them in a strainer and mash them a bit. If gives me the consistency I like for my wfo. The bigger picture, all the juice is retained and with a little horseradish, Worchester sauce, lemon, s&p makes for a helluva Bloody Mary.

Raoul Duke at 3:48PM on 09/22/11

From Talk

Do you agree with this Yahoo Travel pizza list?

Gag me with a friggin spoon.

Raoul Duke at 10:22PM on 06/21/11

From Talk

Where do I get the wood for a brick oven?

Heat is what you need and that's going to come from hardwoods, oak, maple, nut trees, etc... Anything else is a waste of time. Rarely do you get any flavor from the smoke in a wfo. Save the fruit woods for the bbq and the smoker.

Raoul Duke at 11:19AM on 06/20/11

From Slice

Pizza Protips: How to Work with Very Wet Dough

Can it be "poured" into a bakers sheet with a little encouragement? Would you use oil on the pan for a crisp crust? A great start for working with wet doughs, thanx.

Raoul Duke at 1:16PM on 03/15/11

From Slice

Daily Slice: 'Via Armenia' at Dee's Brick Oven Pizza, Forest Hills, Queens

Does cooking 3-5 minutes @ 900 degrees seem a bit long to anyone else?

Raoul Duke at 1:11PM on 03/15/11

From Slice

Daily Slice: Semi-dried Cherry Tomatoes at Di Fara

Add me to the "I like the looks of that slice" too. Since I'm on the "left" coast I'll reserve my opinions on the health code issues.

Raoul Duke at 12:36PM on 12/30/10

From Slice

Di Fara Explains the Nature of Its Shifting Midday Break

So that's the Dom secret, parsley on his pizza. Next they'll be puttin f'in limes in beer.

Raoul Duke at 8:08PM on 12/28/10

From Slice

What Is a DOP Tomato?

What is a DOP tomato? $5.99 a can!

Raoul Duke at 12:36PM on 12/16/10

From Slice

Daily Slice: Little Luzzo's Campagna Slice, Upper East Side

I feel sorry for the monkey:)

Raoul Duke at 11:00PM on 11/02/10

From Slice

Pizza Snacks: Health Is Wealth Pizza Munchees

These look a lot like the doggie treats we have for the mutts!

Raoul Duke at 1:46PM on 10/25/10

From Slice

Chain Reaction: Red Lobster's Lobster Pizza

"...salty mozzarella, flavorless chopped tomatoes...." "..the best thing we ate during the visit..." Truly a sad indictment. Thanks for taking one for the team.

Raoul Duke at 1:57PM on 10/12/10

From Slice

'Fresh Wooden Pizzas'

The only thing wooden around here is my '46 Ford Super Deluxe Station Wagon.

Raoul Duke at 10:52PM on 09/27/10

From Slice

'Fresh Wooden Pizzas'

Easy on the knots for me and add a little sawdust. Is the redwood available today?At leats you won't be "board" with it.

Raoul Duke at 2:21PM on 09/27/10

From Slice

This Week's Poll Results: Burning Questions, Sort of Answered

It's the Neo-Neo-Neopolian with cheddar cheese that appears yellow.

Raoul Duke at 5:57PM on 09/18/10

From Slice

Donatella Arpaia's Blinged-Out Pizza Oven

It's not what goes on the oven, but what comes out!

Raoul Duke at 2:47PM on 09/16/10

From Slice

Rossopomodoro Pizza at Eataly

Then don't sell to Walmart or shop at Eataly. The publisher knows what his bottom line is and entered into an agreement to sell. Do we hold Walmart responsible if he lacks the good business sense to opt out? Let's get back to pizza, everything else is collateral BS.

Raoul Duke at 7:36PM on 09/02/10

From Slice

Rossopomodoro Pizza at Eataly

@simon a Peter Reinhardt book "AmericanPie" was 10 bucks cheaper @ Walmart vs. other on line retailers. I think I'm the one being exploited buying it from others @ an inflated price. And I'll bet Peter is happy as a pig in s**t to get the cash.

Raoul Duke at 1:57PM on 09/02/10

From Slice

The Pizza Crêpe. Not as Awesome as You'd Think It Could Be

Let's correct the misspelling, it's crap not crepe.

Raoul Duke at 12:02AM on 08/27/10

From Slice

Video: Disney Epcot Center's New Pizzeria, Via Napoli

Ahh, wait a minute PB, don't be so hard on yourself.

Raoul Duke at 3:37PM on 08/26/10

From Slice

Paulie Gee's Is Now BYOB. Finally

Primativo (or Zinfandel in Cali) with those tomato's.

Raoul Duke at 11:32PM on 08/17/10

From Slice

Oh, Japan: MOS Burger's New 'Pizza Dogs'

goya = ain't happening.

Raoul Duke at 11:30PM on 08/17/10

From Slice

Does the Type of Wood Used in a Wood-Fired Pizza Oven Matter?

I'm using oak primarily for the btu value. Usually white oak is cheaper since is doesn't have the oak flavor intensity of red oak, which is used in the Santa Maria style BBQ, prevelant here. Occasionally almond is available at a good price point. This occurs when the almond groves are out of production and uprooted. The wood is always seasoned by me for at least a year from the cut & split. I back up a second cord when I'm down to a half cord. I can't speak for others but I use only seasoned wood.

Raoul Duke at 3:59PM on 08/07/10

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Polls

From Slice

Raoul Duke answered "Fresh" to Do you prefer canned or fresh mushrooms on your pizza?

Poll posted by Adam Kuban, August 30, 2010 at 8:50 AM

From Slice

Raoul Duke answered "Yes! " to Do you make pizza at home?

Poll posted by Adam Kuban, March 22, 2010 at 8:00 AM

From Slice

Raoul Duke answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

Poll posted by Adam Kuban, March 8, 2010 at 8:15 AM

From Slice

Raoul Duke answered "Precooked" to Your Pizza Sauce Preference: Precooked or Uncooked?

Poll posted by Adam Kuban, February 15, 2010 at 6:00 AM

See more polls by Raoul Duke »

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